west-african

Ivorian Kedjenou Chicken with Eggplant and Plantain

Name: Ivorian Kedjenou Chicken with Eggplant and Plantain
Yield: 1 serving
Cuisine: west-african
Ingredients: 200 g chicken thigh, bone-in with skin; 160 g eggplant, cubed; 150 g tomato, chopped; 120 g onion, sliced; 130 g ripe plantain, peeled and sliced; 8 g vegetable oil; 1 g dried thyme; 2 g chili powder; 2 g salt

This braised dish pairs chicken thigh, bone-in with skin with eggplant, cubed, ripe plantain, peeled and sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

72 g Carbohydrates

18 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g chicken thigh, bone-in with skin 242 kcal
160g eggplant, cubed 40 kcal
150g tomato, chopped 27 kcal
120g onion, sliced 48 kcal
130g ripe plantain, peeled and sliced 189 kcal
8g vegetable oil 71 kcal
1g dried thyme 1 kcal
2g chili powder 6 kcal
2g salt 0 kcal

Cooking instructions

chicken thighdried thymesalt
Season the chicken with salt, black pepper, and thyme.
chicken thigheggplanttomatoonionvegetable oilchili powder
In a heavy pot with a tight lid, combine chicken, onion, tomato, eggplant, and chili powder. Do not add water; the vegetables will release liquid.
Cover and cook on low heat 20 minutes, shaking the pot occasionally (do not stir) to prevent sticking.
chicken thighripe plantain
Add the plantain slices and cover again. Cook 10 to 12 minutes until the plantain is tender and chicken is cooked through.
Uncover and stir gently to combine and slightly reduce the juices for 2 minutes. Taste and adjust seasoning.
ripe plantainvegetable oil
Serve hot with the saucy vegetables and plantain.